An overabundance of overripe bananas is never a bad thing. We all know those little black bananas mean that in the near future, some sort of banana treat will be made. Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well. What better way to combine the two than to make Pumpkin Banana Bread.
This Pumpkin Banana Bread is very easy to make. Made with part whole wheat flour and less sugar, it becomes a healthier option. The bananas add natural sweetness, which along with the pumpkin, yield a moist and delicious bread. It’s not quite banana bread and not quite pumpkin bread, but a delightful combination of the two.
Pumpkin Banana Bread
Yields 3 small loaves
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 canola oil
1 teaspoon vanilla
1 tablespoon brown sugar (for topping, optional)
1 teaspoon cinnamon (for topping, optional)
- Preheat oven to 350 degrees. Spray 3 small loaf pans with cooking spray. Set aside.
- In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.
- In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.
- Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.
- If using, combine sugar and cinnamon for topping.
- Pour batter into prepared loaf pans. Sprinkle with cinnamon sugar, if desired. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove bread from pans to a wire rack to cool completely.
Adapted from Low Fat Cooking @ About.com